100gramsFinnish Vilho Cheeseor hard cows milk cheese like Appenzeller
Fresh cream
Instructions
Leaves
Cut the fresh leaves and add to the oil. Preserve them in oil for at least overnight in the fridge. This will get rid of their bitterness
Remove the leaves from the oil, removing as much oil as possible. Use them in the dish.
Wash and dry the fresh leaves with paper. Add the leaves to the salt to dry/dehydrate in a machine together over one night. The leaves and the salt will keep like this indefinitely unless there is moisture. Preserve in room temp and blend with the salt to green salt whenever needed
STALKS
Freeze whole in vacuums and use whenever needed
Blend the stalks with vinegar, do not strain until the mixture has developed for a minimum on two weeks in room temp with a cloth on top -> celeriac vinegar
ROOTS
Keep in fridge unwashed with soil and wash when needed.
Roots are ideal for pickling. For this recipe we dehydrated them and blended them to powder. Dehydrate roots in a food dehydrator (much more energy efficient than an oven!) at 50c or in an oven at a low temperature, in the in a hot sun for several days (need at least 40°C for a few days!). Blend to a powder using an electric blender.
CELERIAC
Store unwashed, whole in a cool place without sunlight, wash and scrub before use. Use with skins, they are thin and tender, not bitter.
To make the tagliatelle use CHIBA Peel S machine to long and thin bands pickled them in the celeriac stalk vinegar (20%) to water (80%) for at least two days in the fridge. Roll them to rolls and cut them to tagliatelle with a sharp knife.
Melt the Vilho cheese with cream to a sauce, add a tablespoon of the stalk vinegar, a teaspoon of the root powder, and season with the leaf salt
Once pickled, the celeriac strips should be nearly al dente, warm them up in the melted cheese sauce to serve.